I'm a big fan of featuring all of the local shellfish and seafood provided.

Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.

What will always remain is love, passion and family time.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.

Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.